I have a new favorite pizza topping. Actually, two new favorites, although one of them is hard to come by. Remember the quinoa greens? This is a pizza I made with quinoa greens, scallions (my new favorite pizza topping), garlic and tomatoes. If you’ve been following this blog for any length of time, you’ll know I like thin crust, gluten-free pizza, but I like it with fresh, wholesome vegetables and I don’t like tomato sauce.

The thinner the crust, the better. Less “bready” calories and I like the crunchy texture of cracker-thin crusts. But you must try pizza with scallions cut the long way and spread out on the crust. They’re over-the-top delicious. Seriously good. The quinoa greens are wonderful as well, but after two deliveries to my local organic market, they’ve disappeared.

Half of the ingredients in these before photos came from my Grant Family Farms CSA veggie share. I’ve been getting the most amazing organic scallions, broccoli, spinach, beets and fresh garlic lately (along with a lot of other nutrient-dense goodies). I used Udi’s Gluten-Free Pizza Crusts, brushed them lightly with olive oil and spread a bunch of chopped garlic over that. Organic, farm-fresh garlic is incredible, especially topped with fresh, sliced tomatoes. I washed the scallions, trimmed the ends (but left them fairly long) and then sliced them the long way. After spreading them over the crust, I topped that with the quinoa greens and a light sprinkling of raw cheddar cheese. I did exactly the same preparation with the other pizza crust (olive oil and fresh garlic), but topped it with broccoli, spinach, beet greens and a sprinkling of cheese.

21 Responses to “my new favorite gluten-free pizza topping”

Udi’s pizza crusts are gluten-free, but they are not whole grain and they do contain sugar. Anybody find a brown-rice, gluten-free, sugar-free formula for making pizza dough? I know it’s tricky… It’d be nice if Udi’s would make such a product, as well as the one people like. We have a gluten-free bakery in our neighborhood, and the baker explained to us how hard it is to make a tasty, commercially viable GF product. I keep looking for ideas…

Spring onions! I love that. Now, I’m wondering where the word “scallions” came from? Of the three (scallions, green onions, spring onions), I choose spring onions. That’s what I’ll call them from now on. Thanks! =)

I totally agree. A no-sugar, whole grain, gluten free crust would be awesome. I’ve been doing this (living GF) for a very long time and pizza dough is a tricky one. I rarely eat processed foods, but this is my “go-to” treat on occasion. Like I said in the post, thin is better as you don’t eat as much of the dough (Udi’s are very thin). Then I top it with fresh, healthy ingredients. I don’t eat out much and I rarely eat sugar, so this is my treat. =) Plus, it’s so easy on a busy evening after you’ve had a long day. And they taste good.

I’ll check around though and see if any of my blogger friends has a recipe for a sugar free, whole grain pizza crust.

Pizza is my favorite! I too do not like a bready-calorie-filled pizza. I make my own corn tortillas. I can buy little ones at the store, but I want a pizza bigger than the teeny tiny tortillas in the store. So, I picked up some corn flour and made my own 10″ tortillas (sometimes they may strecth to 12″ ‘by accident’ if I am really hungry). I make a bunch at a time and freeze them, then when I want a pizza. I put one on my pizza stone, top it and bake at 425 until it looks ‘perfect’! It’s the thinnest crust and yummiest pizza I have ever had. Even my non-GF family asks me to make these pizzas for them all the time!

Your crusts sound amazing! You wouldn’t want to share the recipe with the rest of us, would you? Please, please. =) I’d love to figure out how to make a really healthy crust that also tasted good. It’s not easy, that’s for sure. I might have to play around with a corn tortilla recipe. Thanks for the tip-off and inspiration! And I love it when non-GF people love the recipes. Makes me smile.

I’d recommend the socca pizzas for healthier, sugar-free thin crust options. There are no grains involved at all (made with chickpea flour). Many people have been making these and raving. Sadly, I still haven’t tried them because I’m looking for a particular brand of chickpea flour I haven’t found locally. (Need to order!) But here’s Sarena’s (The Non-Dairy Queen) easy recipe: http://www.thenondairyqueen.com/2011/05/socca-pizza-for-mothers-day.html

Would love to eat pizza with you, Melissa! Well, now we all know about quinoa greens … so interesting. Seems like there should be a mega post on all the possible greens out there! Oh, and congrats to Nadya!

Thanks, Shirley! I’ve never heard of socca pizzas. I’ll look into that and thanks for the link to Sarena’s recipe. Sounds wonderful. As for a mega post on greens, I did do a mini post on greens recently. Here’s that link. Thanks for the information. I really appreciate you adding such good stuff to the conversation. xo

Trish, If you’re making pizza dough from scratch at home, it’s pretty easy to make refined-sugar-free. The only sugar we use in our pizza crusts is to activate the yeast. You could easily use an alternative, such as honey, to activate the yeast. (Though I’m not sure if you’re 100% sugar-free or refined-sugar-free.)

Has anyone tried the Gluten-Free Pantry French Bread/Pizza dough mix. My boyfriend and I love it, after all the different mixes and attempts to make our own GF pizza dough. Some of the reviews state it doesn’t work as well for thin-crust pizza, but we like thicker crust pizza so it works well for us. Makes about 2 pies per box. It uses granulated honey for it’s sweetner. Here’s the link to the page for nutritional info:

YUM!! Looks delicious!
I like to use pesto on pizza (your garlic on olive oil sounds divine as well), & in the spring a favorite is to make nettle pesto! You could also do that with the quinoa greens – just whir them in a food processor with olive oil & garlic like you would for basil pesto – add nuts if you wish – or sunflower seeds, etc.

My ‘Growing Wild’ farmers (http://growingwildfarm.com/) had Magentaspreen at the market again today, & Sheila told me I was right, that WAS what the fuscia tipped ‘green’ has been – I love that they try new plants! I have a CSA with other farmers, but enjoy the flexibility my ‘Medium Share’ allows.
They were marketing them as ‘magenta spinach’ today, as spinach is a more recent relative … arugula is another fun green for pizza.
In the dark ages, when my kids were young, I used to get masa harina (corn flour) & make my own tortillas! We got some lovely GF wraps – Sonoma – which have whole grain teff, tapioca flour, whole grain millet flour, only 1 g sugar, w/ a bit of corn syrup & honey! They are great wraps, & what a good idea to use one on a pizza stone for a personal pizza
It’s been HOT here, so haven’t made much progress on my fall gardens – do have Magentaspreen seed to try, & my Quinoa is coming along nicely. I use a few leaves in salad (letting them set seed for fall ‘grain’)

I’ve never had nettles, although it’s been on my list to try. Nettle pesto sounds interesting. You’re so creative. I love fresh arugula on pizza, especially if I want to do a dairy free pizza. I put garlic and olive oil (or a very light, light brushing of a tomato sauce, followed by something simple, like sliced tomatoes or thinly sliced zucchini. I bake it, take it out and top it with a bunch of fresh arugula. It’s like a pizza salad. Very good. I’m going to have to try that magentaspreen. It’s so beautiful and I’m guessing the nutritional profile is over-the-top wonderful. Thanks so much for your comments, Nadya. You add so much to the conversation. Must go check out all the recipes you listed on my other post.
Peace, love and mighty greens!
Melissa

Tried a version with my GF teff/millet wrap – YUM!!! Harvested my garlic this month, so used SEVERAL cloves – mmmm. & green onions, garlic chives, heirloom tomatoes, magentaspreen, basil, tarragon, oregano, thyme ….
Next time I won’t cut the wrap (admittedly quite ‘loaded’ with goodies) but just roll it – maybe cut it in half, but not in slices!
Did I say yum??

I’m on a mission to find magentaspreen. Your wrap sounds delicious. Do you ever use collard greens for the wrap? That’s a favorite of mine. Quickly blanch to soften it up and use it as a roll. Yum, indeed!

[...] as a delivery system for all manner of healthy goodness. She has shared many on her blog, including pizza with her new favorite gluten-free topping, her veggie pizza recipe, and several pizza ideas—like red chile enchilada pizza—from [...]

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